When I found out I had to go gluten free for 5 weeks, everyone gave me suggestions on which blog’s to follow to find some good recipes. One of those blog’s was Iowa Girl Eats. I have found so many delicious sounding recipes on this blog and this one just fell into my email this week and I knew I had to try it. Recipe below.
Ingredients:
For the Vanilla Pudding:
1/3 cup sugar
2 Tablespoons gluten-free cornstarch (I used Argo)
1/4 teaspoon salt
1-1/4 cups almond milk
3 egg yolks
3 Tablespoons Vegan Butter(I didn’t use vegan butter)
2 teaspoons vanilla
For the Dirt Cake:
4oz vegan cream cheese, room temperature
9oz coconut cool whip (I couldn’t find dairy free cool whip so I got the dairy kind)
1/2 cup powdered sugar
3 Tablespoons Vegan Butter, softened to room temperature (I didn’t use vegan butter)
1 teaspoon vanilla
2 cups homemade vanilla pudding (entire recipe above)
8oz package GF/DF chocolate sandwich cookies (I used Glutino)
Gummy worms, for decoration
Directions:
For the Vanilla Pudding:
1. Place a fine mesh strainer over a large glass bowl then set aside. Add sugar, cornstarch, and salt to a medium-sized saucepan then whisk to combine. Add 1/4 cup almond milk then whisk vigorously until smooth. Add egg yolks then whisk until smooth. Add remaining 1 cup milk then whisk until smooth.
2. Place saucepan over medium heat then cook, whisking often, until pudding begins to thicken and bubble. Turn heat down to low then switch to a spatula and cook until pudding has thickened, 4-5 minutes. Remove pan from heat then stir in butter and vanilla, and then pour pudding through fine mesh sieve to strain.
3. Place a piece of saran wrap directly over the pudding to prevent a skin from forming on top then refrigerate until set, 2 hours.
For the Dirt Cake:
1. Whisk vegan cream cheese in a large bowl to ensure it’s entirely smooth. Add coconut cool whip then whisk until smooth. Add powdered sugar, butter, and vanilla then whisk until smooth. Add homemade pudding then whisk until smooth.
2. Add chocolate sandwich cookies to a food processor then process until smooth.
3. Layer ingredients in a 1-1/2 – 2 quart sized glass bowl: 1/4 cup cookie crumbs, 2 cups pudding filling, 3/4 cup cookie crumbs, remaining pudding filling, and remaining cookie crumbs. Refrigerate for at least 1 hour, or overnight then top with gummy worms and serve.
So I realize this is a dairy free recipe and I did not make it 100% dairy free. I couldn’t find the dairy free cool whip at Publix and since my dairy allergy isn’t too bad, I went for regular cool whip. I also didn’t use vegan butter, I used just normal unsalted butter. I may have also used a little too much butter, I didn’t measure before throwing it in the pan! Oh well!
This recipe is very very sweet so you may not be able to eat a big serving. It is good though! I have never made pudding that wasn’t from the box so this was quite the experience for me. I think I did ok for my first time!
Enjoy!!